Sour Cream Pancakes (with Cardamom Apples)

First, cook up the apples.  In a large (non-stick) skillet over medium- high heat, melt a little over half of the butter and stir in the brown sugar until dissolved.  Mix in the apples and cardamom and cook until the apples have softened a bit – 10 to 15 minutes, then stir in the remaining butter and remove the apples from the heat.  As the apples are cooking, prepare your pancake batter.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.  Next, stir in the sour cream – this can take a bit of work, depending on how thick your sour cream is.  In a separate bowl, whisk together the eggs and vanilla, then gently fold all of this into the sour cream mix until well combined.  The batter might not be smooth – set it aside while you get ready to cook.

Melt a bit of butter in a separate non-stick skillet over medium-high and give the pan a swirl to disperse it. Dollop in 3 or 4 half cup sized portions of batter, use the back of a spoon to shape them if needed and then leave them to cook for 2 to 3 minutes before attempting to flip.  The bottoms should be crisp and brown.  Flip and cook for another minute or 2 and then remove to a plate or a warm oven while you cook the rest (with more butter).  While the pancakes are cooking, whisk together the sour cream and maple syrup and then serve up the hot pancakes with warm cardamom apple sauce and cool maple sour cream spooned on top – such a lovely breakfast!